Cream together the maragarine and cream cheese.,Add the sugar, egg yolks, nutmeg, and vanilla Beat until fluffy.,Add the flour in portions; mix well.,The dough will be a bit sticky, do not add extra flour!,Chill for a minimum of 4 hours, up to two days in the refrigerator.,Preheat oven at 350F.,On a smooth surface, roll the dough out to a 1/4 inch thickness.,Use your favorite cookie cutters!,Place dough shapes on greased cookie sheets about 1 inch apart.,Bake 9-11 minutes, or until slightly firm to the touch.,Edges should not be brown.,Cool on sheets two minutes, remove cookies to wax paper to cool completely.,Note: if you use paper towels or brown paper bags, they will absorb addition grease out of the cookies, but the cookies will be drier.,______,Decorate with colored sugar if desired.,Note: Number of servings depends on the what size cookie cutters you use.,For a medium size I can get 60-70 cookies.,With a larger size, only about 50-60 cookies.